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Vázquez-Mosquera JM, Fernandez-Novo A, de Mercado E, Vázquez-Gómez M, Gardon JC, Pesántez-Pacheco JL, Revilla-Ruiz Á, Patrón-Collantes R, Pérez-Solana ML, Villagrá A, Martínez D, Sebastián F, Pérez-Garnelo SS, Astiz S. Beef Nutritional Characteristics, Fat Profile and Blood Metabolic Markers from Purebred Wagyu, Crossbred Wagyu and Crossbred European Steers Raised on a Fattening Farm in Spain. Animals (Basel) 2023; 13:ani13050864. [PMID: 36899723 PMCID: PMC10000121 DOI: 10.3390/ani13050864] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/20/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023] Open
Abstract
A high intramuscular fat content characterizes Wagyu (WY) cattle breed. Our objective was to compare beef from WY, WY-by-Angus, or Wangus (WN) steers with European, Angus-by-Charolais-Limousine crossbred steers (ACL), considering metabolic biomarkers pre-slaughtering and nutritional characteristics, including health-related indexes of the lipid fraction. The fattening system with olein-rich diets and no exercise restriction included 82 steers, 24 WY, 29 WN, and 29 ACL. The slaughter ages and weights were (median and interquartile range) 38.4 mo.-old (34.9-40.3 mo.) and 840 kg (785-895 kg) for WY; for WN, 30.6 mo. (26.9-36.5 mo.) and 832 kg (802-875 kg), and for ACL steers, 20.3 mo.-old (19.0-22.7 mo.) and 780 kg (715-852 kg). Blood lipid-related metabolites, except for non-esterified fatty acids (NEFA) and low-density level cholesterol (LDL), were higher in WY and WN than in ACL, while glucose was lower in WY and WN. Leptin was higher in WN than in ACL. Pre-slaughtering values of plasma HDL underscored as a possible metabolic biomarker directly related to beef quality. The amino-acid content in beef did not differ among experimental groups, except for more crude protein in ACL. Compared to ACL, WY steers showed higher intramuscular fat in sirloin (51.5 vs. 21.9%) and entrecote (59.6 vs. 27.6%), more unsaturated fatty acids in entrecote (55.8 vs. 53.0%), and more oleic acid in sirloin (46 vs. 41.3%) and entrecote (47.5 vs. 43.3%). Compared to ACL entrecote, WY and WN showed better atherogenic (0.6 and 0.55 vs. 0.69), thrombogenicity (0.82 and 0.92 vs. 1.1), and hypocholesterolemic/hypercholesterolemic index (1.9 and 2.1 vs. 1.7). Therefore, beef's nutritional characteristics depend on breed/crossbred, slaughtering age and cut, with WY and WN entrecote samples showing a healthier lipid fraction.
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Affiliation(s)
- Juan M. Vázquez-Mosquera
- Medicine and Surgery Department, Veterinary Faculty, Complutense University of Madrid, Puerta de Hierro Avenue s/n, 28040 Madrid, Spain
| | - Aitor Fernandez-Novo
- Department of Veterinary Medicine, School of Biomedical and Health Sciences, Universidad Europea de Madrid, C/Tajo s/n, 28670 Villaviciosa de Odón, Spain
| | - Eduardo de Mercado
- Animal Reproduction Department, National Institute of Agronomic Research (INIA-CSIC), Puerta de Hierro Avenue s/n, 28040 Madrid, Spain
| | - Marta Vázquez-Gómez
- Nutrition and Obesities: Systemic Approaches Research Unit (NutriOmics), Institut national de la santé et de la recherche médicale (INSERM), Sorbonne Université, 75006 Paris, France
| | - Juan C. Gardon
- Department of Animal Medicine and Surgery, Veterinary and Experimental Sciences School, Catholic University of Valencia-San Vicente Mártir, Guillem de Castro, 94, 46001 Valencia, Spain
| | - José L. Pesántez-Pacheco
- School of Veterinary Medicine and Zootechnics, Faculty of Agricultural Sciences, University of Cuenca, Doce de Octubre Avenue, Cuenca 010150, Ecuador
| | - Ángel Revilla-Ruiz
- Medicine and Surgery Department, Veterinary Faculty, Complutense University of Madrid, Puerta de Hierro Avenue s/n, 28040 Madrid, Spain
| | - Raquel Patrón-Collantes
- Medicine and Surgery Department, Veterinary Faculty, Complutense University of Madrid, Puerta de Hierro Avenue s/n, 28040 Madrid, Spain
| | - Maria L. Pérez-Solana
- Animal Reproduction Department, National Institute of Agronomic Research (INIA-CSIC), Puerta de Hierro Avenue s/n, 28040 Madrid, Spain
| | - Arantxa Villagrá
- Institut Valencià d’Investigacions Agràries (IVIA), CV-315, Km 10,7, 46113 Valencia, Spain
| | - Daniel Martínez
- Embriovet SL, Polígono Industrial de Piadela II-8, 15300 Betanzos, Spain
| | | | - Sonia S. Pérez-Garnelo
- Animal Reproduction Department, National Institute of Agronomic Research (INIA-CSIC), Puerta de Hierro Avenue s/n, 28040 Madrid, Spain
| | - Susana Astiz
- Animal Reproduction Department, National Institute of Agronomic Research (INIA-CSIC), Puerta de Hierro Avenue s/n, 28040 Madrid, Spain
- Correspondence: ; Tel.: +34-913474020
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Peschel AO, Grebitus C. Flexitarians’ and meat eaters’ heterogeneous preferences for beef: Gourmets and Value seekers. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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The Effects of Nutrition and Health Claim Information on Consumers’ Sensory Preferences and Willingness to Pay. Foods 2022; 11:foods11213460. [PMID: 36360073 PMCID: PMC9656082 DOI: 10.3390/foods11213460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 10/24/2022] [Accepted: 10/26/2022] [Indexed: 11/06/2022] Open
Abstract
As marketing tools, nutrition claims (NCs) and health claims (HCs) can be used to convey the nutritional properties and health benefits of food to consumers, but their respective effects on consumers’ perceptions of healthier meat products are inconsistent in the literature. Using a physical prototype of omega-3-enriched sausages as a research interest, this paper explores how HCs and NCs differently influence consumers’ sensory preferences and willingness to pay (WTP). Sensory tests were carried out among 330 participants, followed by a choice-based conjoint (CBC) experiment to measure consumers’ WTP. Results indicate that, in comparison with the uninformed condition, labeling an omega-3 nutrition claim increased consumers’ sensory liking for omega-3-enriched sausages in the attributes of appearance and texture. Moreover, consumers were willing to pay more for healthier sausages, but labeling HCs did not significantly improve participants’ WTP for omega-3-enriched sausages more than NCs. Hence, HCs did not significantly outperform NCs, when it comes to positively influencing consumers’ sensory liking and paying intentions for omega-3-enriched sausages. The findings of this study have implications for the meat industry in developing healthier sausage formulations with greater likelihood of success in the market.
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Zhang JS, Xu HY, Fang JC, Yin BZ, Wang BB, Pang Z, Xia GJ. Integrated microRNA-mRNA analysis reveals the roles of microRNAs in the muscle fat metabolism of Yanbian cattle. Anim Genet 2021; 52:598-607. [PMID: 34350996 DOI: 10.1111/age.13126] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/14/2021] [Indexed: 12/16/2022]
Abstract
Fat deposition is an important economic trait in farm animals. However, it is difficult to genetically improve intramuscular fat deposition via trait-based cattle breeding. The main objectives of this study were to analyze the factors about beef flavor, and to detect functional microRNA (miRNA, miR) associated with intramuscular fat deposition in Yanbian cattle. Longissimus dorsi samples from six steers were separated into high- and low-fat groups (n = 3 each) based on the marbling score, and transcriptomic analysis was performed using miRNA sequencing. A total of 33 miRNAs and 38 genes were found to be differentially expressed in the high- and low-fat groups. Quantitative real-time polymerase chain reaction was performed to validate the sequencing results. Integrated miRNA-mRNA analysis revealed that miRNA-associated target genes were primarily associated with skeletal muscle development. However, some of the miRNAs (miR-424 etc.) and genes (ATF3 etc.) were also associated with fat metabolism. A targeted relationship between miR-22-3p and the WFIKKN2 gene and its involvement in adipocyte differentiation were confirmed experimentally. The study findings may provide potential candidate molecular targets for the selection of cattle with improved meat quality.
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Affiliation(s)
- J S Zhang
- College of Agriculture, Yanbian University, Yanji, 133002, China
| | - H Y Xu
- College of Agriculture, Yanbian University, Yanji, 133002, China
| | - J C Fang
- Faculty of Agriculture and Life Science, Hirosaki University, Hirosaki, Japan
| | - B Z Yin
- College of Agriculture, Yanbian University, Yanji, 133002, China
| | - B B Wang
- College of Agriculture, Yanbian University, Yanji, 133002, China
| | - Z Pang
- College of Agriculture, Yanbian University, Yanji, 133002, China
| | - G J Xia
- College of Agriculture, Yanbian University, Yanji, 133002, China.,Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Yanbian University, Yanji, 133002, China
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Regulation and Consumer Interest in an Antioxidant-Enriched Ham Associated with Reduced Colorectal Cancer Risks. Nutrients 2021; 13:nu13051542. [PMID: 34063614 PMCID: PMC8147652 DOI: 10.3390/nu13051542] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 04/20/2021] [Accepted: 04/27/2021] [Indexed: 11/17/2022] Open
Abstract
An economic experiment was conducted in France in 2020 to evaluate consumer attitudes toward two ham products associated with different colorectal cancer risks. We focused specifically on comparing a conventional ham and a new hypothetical antioxidant-enriched ham with a reduced risk of provoking colorectal cancer. Study participants were given descriptions of the two hams before carrying out successive rounds of willingness-to-pay (WTP) assessments. The results show that WTP was higher for the antioxidant-enriched ham than for the conventional ham. WTP estimates were also impacted by providing additional information about the reduction in colorectal cancer risk associated with the antioxidant-enriched ham. Based on the participants' WTP, we came up with ex ante estimates for the social impacts of introducing the antioxidant-enriched ham onto the market, and we suggest that it would be socially optimal to promote the product. Competition arising from pre-existing product labelling and marketing assertions could greatly limit the market potential of antioxidant-enriched ham, which suggests that alternative approaches may be necessary, such as regulations mandating antioxidant enrichment. These results also concern all countries with high levels of meat consumption.
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European Consumers' Willingness to Pay for Red Meat Labelling Attributes. Animals (Basel) 2021; 11:ani11020556. [PMID: 33672549 PMCID: PMC7923784 DOI: 10.3390/ani11020556] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/12/2021] [Accepted: 02/17/2021] [Indexed: 11/17/2022] Open
Abstract
Simple Summary Given the decrease in red meat consumption in the last decade, it is crucial for red meat producers to understand consumer preferences. This international study analyses the European consumer preferences for red meat (beef, lamb and goat) in seven countries: Finland, France, Greece, Italy, Spain, Turkey and the United Kingdom. Through a survey with hypothetical choice situations (choice experiment), 2900 responses were collected. Advanced econometric models were estimated to identify the diversity of preferences among consumers at the country level. The results indicate substantial differences between the most relevant attributes for the average consumer in each country. Nevertheless, national origin and organic labels were highly valued in most countries. Abstract Food consumption in Europe is changing. Red meat consumption has been steadily decreasing in the past decades. The rising interest of consumers for healthier and more sustainable meat products provides red meat producers with the opportunity to differentiate their offers by ecolabels, origin and health claims. This international study analyses the European consumer preferences for red meat (beef, lamb and goat) in seven countries: Finland, France, Greece, Italy, Spain, Turkey and the United Kingdom. Through a choice experiment, 2900 responses were collected. Mixed multinomial logit models were estimated to identify heterogeneous preferences among consumers at the country level. The results indicate substantial differences between the most relevant attributes for the average consumer, as well as their willingness to pay for them in each country. Nevertheless, national origin and organic labels were highly valued in most countries.
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Chen J, Li J, Liu X, He Y. Effects of dietary fat saturation level on growth performance, carcass traits, blood lipid parameters, tissue fatty acid composition and meat quality of finishing pigs. Anim Biosci 2020; 34:895-903. [PMID: 32898947 PMCID: PMC8100467 DOI: 10.5713/ajas.20.0247] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Accepted: 07/29/2020] [Indexed: 11/27/2022] Open
Abstract
Objective The objective of this study was to investigate the effects of various dietary unsaturated to saturated fatty acids ratios (UFA to SFA ratios) on growth performance, carcass traits, blood lipid parameters, tissue fatty acid (FA) composition, and meat quality of finishing pigs. Methods A total of 45 crossbred pigs ([Duroc×Landrace]×Yorkshire), with an average initial body weight of 60.3±2.4 kg, were randomly allocated to three treatment groups of 1:1, 2:1, and 3:1 dietary UFA to SFA ratios. Results Both average daily gain and average daily feed intake of pigs were decreased linearly (p<0.05), whereas backfat thickness was decreased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Serum triglyceride and low density lipoprotein cholesterol were decreased quadratically or linearly (p<0.05) respectively, whereas high density lipoprotein cholesterol was increased quadratically (p<0.05) with increasing dietary UFA to SFA ratio. In M. longissimus thoracis, the proportion of C18:1 and monounsaturated FA was decreased linearly (p<0.05), whereas the proportion of C18:2n-6, C20:4n-6 and polyunsaturated FA (PUFA) were increased linearly (p<0.05) as dietary UFA to SFA ratio increased. In the subcutaneous adipose tissue, the proportion of SFA was decreased linearly (p<0.05), whereas the proportion of n-6 PUFA, n-3 PUFA, and the UFA to SFA ratios were increased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Meat color scores and shear force of pigs were decreased linearly (p<0.05), whereas drip loss and cooking loss were increased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Conclusion Appropriately boosted dietary UFA to SFA ratio could be conductive to optimize blood lipid parameters and tissue FA composition. However, when the ratio is too high or too low it tends to have negative effects on growth performance and meat quality.
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Affiliation(s)
- Jing Chen
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Jiantao Li
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China.,Shenyang Wise Diligence AgricultureTechnology Company Limited, Xinmin 110300, China
| | - Xianjun Liu
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Yang He
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
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Beriain MJ, Gómez I, Sánchez M, Insausti K, Sarriés MV, Ibañez FC. The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D 3 Influences Consumers' Response under Different Information Scenarios. Foods 2020; 9:foods9040506. [PMID: 32316480 PMCID: PMC7230454 DOI: 10.3390/foods9040506] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 04/09/2020] [Accepted: 04/14/2020] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to investigate the sensory acceptability and willingness to pay (WTP) for a beef patty elaborated with beef from a local breed that was enriched with nutritional ingredients (vegetable oil mixture and vitamin D3). The experiment was conducted under two information scenarios (blind; full: ingredients used to enrich the patties in n-3 PUFA and vitamin D3). An in-home use test was carried out by 180 consumers to study consumer liking of two low-fat beef patties (C: conventional, M: modified). There were no differences in color and odor for the raw patties (p > 0.05). The sensory parameters of the cooked patties were assessed as being similar (p > 0.05) regardless of the information scenario. The sensory parameters remained crucial criteria for product acceptance and repeat purchase. Consumers positively evaluated the M patty. The information provided to consumers on the composition of the product influenced the response of consumers. It was also observed that the higher the education level of the consumer, the higher their scores for M beef patties in the blind scenario. It is thus necessary to implement appropriate marketing strategies in order to highlight the nutritional properties of the modified patties, making them competitive ahead of conventional patties.
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Affiliation(s)
- Maria José Beriain
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (M.S.); (K.I.); (M.V.S.); (F.C.I.)
- Correspondence: ; Tel.: +34-(0)9-4816-9136
| | - Inmaculada Gómez
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, 09001 Burgos, Spain;
| | - Mercedes Sánchez
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (M.S.); (K.I.); (M.V.S.); (F.C.I.)
| | - Kizkitza Insausti
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (M.S.); (K.I.); (M.V.S.); (F.C.I.)
| | - María Victoria Sarriés
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (M.S.); (K.I.); (M.V.S.); (F.C.I.)
| | - Francisco C Ibañez
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (M.S.); (K.I.); (M.V.S.); (F.C.I.)
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PINTO VRA, ARAÚJO LG, SOARES LDS, DANTAS MIDS, LUCIA SMD, SOUZA TDD, MELO LF, MINIM VPR, BRESSAN J. Preference mapping to assess the effect of information on the acceptability of snack bars. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.03418] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Kallas Z, Varela E, Čandek-Potokar M, Pugliese C, Cerjak M, Tomažin U, Karolyi D, Aquilani C, Vitale M, Gil JM. Can innovations in traditional pork products help thriving EU untapped pig breeds? A non-hypothetical discrete choice experiment with hedonic evaluation. Meat Sci 2019; 154:75-85. [PMID: 31004943 DOI: 10.1016/j.meatsci.2019.04.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 03/29/2019] [Accepted: 04/08/2019] [Indexed: 11/25/2022]
Abstract
The EU is supporting measures that stimulate enhanced value-added products in order to conserve local and threatened livestock breeds. Several Traditional Pork Products (TPP) and Innovative Traditional Pork Products (ITPP) with health innovations from four untapped pig breeds in Spain (Porc Negre Mallorquí), Croatia (Turopolje), Italy (Cinta Senese) and Slovenia (Krškopolje) were analysed. Consumers' "Non-hypothetical" willingness to pay (WTP) and hedonic evaluation were investigated. An integrated experimental approach using two Non-Hypothetical Discrete Choice Experiment (NH-DCE) was carried out before and after a hedonic evaluation test. Results showed that the health innovative products (ITPP) received similar and even lower WTP than the "control" products (TPP) from the untapped pig breeds. The TPP outperformed products enriched with healthy ingredients or with reduced undesirable compounds. The potential demand for traditional and "unaltered" product from the rustic pig breeds could contribute to their conservation. A market niche exists, where consumers appreciate these high-quality products and where no "add-ons" are required to enhance their uptake.
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Affiliation(s)
- Z Kallas
- CREDA-UPC-IRTA, Centre for Agro-food Economy & Development, Castelldefels, Spain.
| | - E Varela
- CREDA-UPC-IRTA, Centre for Agro-food Economy & Development, Castelldefels, Spain
| | | | - C Pugliese
- UNIFI, Universita Degli Studi Di Firenze, Florence, Italy
| | - M Cerjak
- Faculty of Agriculture, UNIZG, University of Zagreb, Zagreb, Croatia
| | - U Tomažin
- KIS, Agricultural Institute of Slovenia, Ljubljana, Slovenia
| | - D Karolyi
- Faculty of Agriculture, UNIZG, University of Zagreb, Zagreb, Croatia
| | - C Aquilani
- UNIFI, Universita Degli Studi Di Firenze, Florence, Italy
| | - M Vitale
- Product Quality Program, IRTA, Institute of Agrifood Research and Technology, Monells, Spain
| | - J M Gil
- CREDA-UPC-IRTA, Centre for Agro-food Economy & Development, Castelldefels, Spain
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Altmann BA, Neumann C, Rothstein S, Liebert F, Mörlein D. Do dietary soy alternatives lead to pork quality improvements or drawbacks? A look into micro-alga and insect protein in swine diets. Meat Sci 2019; 153:26-34. [PMID: 30861487 DOI: 10.1016/j.meatsci.2019.03.001] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 02/10/2019] [Accepted: 03/01/2019] [Indexed: 01/14/2023]
Abstract
Pork quality characteristics related to the dietary substitution of soybean meal by the micro-alga Spirulina (Arthrospira platensis) or black soldier fly (Hermetia illucens) partly-defatted larval meal were observed. Through a duplicated study totalling 48 individually-fed barrows (Pietrain × (Large White × Landrace)) allocated into two experimental groups and a control, the effect of dietary protein source on physico-chemical and sensory pork quality was monitored under current industrial packaging conditions (highly‑oxygenated modified atmosphere packaging). The results show that physico-chemical characteristics are not degraded by including alternative protein sources in pig diets. Hermetia illucens increased lauric acid levels in backfat indicating that this fatty acid may be suitable as a biomarker for Hermetia illucens-fed pork. This goes to show that protein alternatives do not compromise pork quality.
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Affiliation(s)
- Brianne A Altmann
- Department of Animal Sciences, Division Animal Product Quality, University of Goettingen, Germany
| | - Carmen Neumann
- Department of Animal Sciences, Division Animal Nutrition Physiology, University of Goettingen, Germany
| | - Susanne Rothstein
- Department of Animal Sciences, Division Animal Nutrition Physiology, University of Goettingen, Germany
| | - Frank Liebert
- Department of Animal Sciences, Division Animal Nutrition Physiology, University of Goettingen, Germany
| | - Daniel Mörlein
- Department of Animal Sciences, Division Animal Product Quality, University of Goettingen, Germany.
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Tasty or Sustainable? The Effect of Product Sensory Experience on a Sustainable New Food Product: An Application of Discrete Choice Experiments on Chianina Tinned Beef. SUSTAINABILITY 2018. [DOI: 10.3390/su10082795] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
This study aims to contribute to the existing literature by verifying whether the degree of liking of a new food product influences people’s preferences and willingness to pay from a discrete choice experiment when dealing with sustainable food products. To this purpose, we considered the case study of the introduction into the Italian market of a new food product: tinned Chianina meat. Among the attributes considered for this new product, two in particular were related to sustainability: organic breeding and the preservation of a traditional rural landscape. Half of the respondents underwent a sensory test before taking part in the hypothetical market (discrete choice experiment), while the remaining were administered the tests in reverse order. Tasting the product before the discrete choice experiment did not produce different willingness to pay (WTP) parameters as estimated by a taste factor interaction. However, separating the respondents into those who liked or disliked the product in the tasting condition revealed differences in willingness to pay results. The preferences are different for more than 50% of the attributes considered, and the magnitude of this difference is quite relevant. The WTP for one well known and certified sustainability related attribute—organic breeding—was not affected by the liking, while, for the other—the preservation of a traditional rural landscape—the effect of liking decreases the WTP. As a consequence, we suggest that tasting and liking studies should be routinely coupled with discrete choice studies when analyzing the introduction of new food products, especially when considering sustainable attributes in the experimental design. In the case of organic products where the expectations about taste are higher, neglecting to consider their sensory perception, along with the other discrete choice experiment attributes, could seriously undermine their long lasting success on the market.
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Deng K, Ma T, Wang Z, TanTai W, Nie H, Guo Y, Wang F, Fan Y. Effects of perilla frutescens seed supplemented to diet on fatty acid composition and lipogenic gene expression in muscle and liver of Hu lambs. Livest Sci 2018. [DOI: 10.1016/j.livsci.2018.03.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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14
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Resano H, Olaizola AM, Dominguez-Torreiro M. Exploring the influence of consumer characteristics on veal credence and experience guarantee purchasing motivators. Meat Sci 2018; 141:1-8. [PMID: 29558696 DOI: 10.1016/j.meatsci.2018.03.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 01/19/2018] [Accepted: 03/01/2018] [Indexed: 11/16/2022]
Abstract
In Europe, in the last decades, public administration has encouraged extensive livestock farming systems, usually related to high quality meat and the preservation of endangered local breeds. Nevertheless, its continuity in the near future should be based on adapting it to the market requirements. This paper investigates consumers' preferences heterogeneity towards veal attributes, as well as the linkage between a wide range of consumer traits and attributes that motivate purchasing of veal with unique characteristics. Main method of analysis included a choice experiment method. Findings showed that regional origin and health information play a stronger role than tenderness degree guarantee at the moment of choice. Moreover, regional origin is more relevant when it is linked to a local breed. Nevertheless, heterogeneous preferences have been detected. In contrast to the general trend, one-person households attach greater importance to the presence of a high degree of tenderness guarantee. Furthermore, younger consumers value more this guarantee, while expert consumers do not.
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Affiliation(s)
- H Resano
- Dpt. de CC. Agrarias y del Medio Natural, Universidad de Zaragoza, Spain; Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Spain.
| | - A M Olaizola
- Dpt. de CC. Agrarias y del Medio Natural, Universidad de Zaragoza, Spain; Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Spain.
| | - M Dominguez-Torreiro
- Centro de Investigación y Formación Agrarias (CIFA), Gobierno de Cantabria, Spain; European Commission Joint Research Centre, Ispra, Italy
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MicroRNA-125a-5p Affects Adipocytes Proliferation, Differentiation and Fatty Acid Composition of Porcine Intramuscular Fat. Int J Mol Sci 2018; 19:ijms19020501. [PMID: 29414921 PMCID: PMC5855723 DOI: 10.3390/ijms19020501] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 01/18/2018] [Accepted: 01/25/2018] [Indexed: 12/25/2022] Open
Abstract
Intramuscular fat (IMF) content and composition are considered crucial indicators of porcine meat quality. However, the molecular mechanism of porcine IMF development is still mostly unclear. Recently, new evidence suggested that microRNA (miRNAs) play important roles in porcine intramuscular adipogenesis. Previously, microRNA-125a-5p (miR-125a-5p) was identified as an important regulator of adipogenesis. In the present study, we found that the expression of miR-125a-5p is dynamically regulated during porcine intramuscular preadipocytes differentiation and that its expression levels in different porcine muscle tissues were negatively involved with IMF content. To investigate the potential function role of miR-125a-5p in IMF development, porcine intramuscular preadipocytes were collected and transfected with miR-125a-5p mimics, inhibitors, or a negative control (NC), respectively. The results showed that overexpression of miR-125a-5p promoted proliferation and inhibited differentiation of porcine intramuscular preadipocytes while inhibition of miR-125a-5p had the opposite effects. Furthermore, a luciferase reporter assay demonstrated that porcine kruppel like factor 3 (KLF13) is a target gene of miR-125a-5p during porcine intramuscular preadipocytes differentiation. Interestingly, porcine ELOVL fatty acid elongase 6 (ELOVL6), a regulator of fatty acid composition, was also identified as a target gene of miR-125a-5p during porcine intramuscular adipogenesis. Further studies show that miR-125a-5p overexpression reduced total saturated fatty acids (SFA) content and monounsaturated fatty acids (MUFA)/SFA ratios while having no significant impact on polyunsaturated fatty acids (PUFA)/SFA and n-6/n-3 ratios. Taken together, our results identified that miR-125a-5p may be a novel regulator of porcine intramuscular adipogenesis and the fatty acid composition of porcine IMF.
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16
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Prieto N, Dugan MER, Larsen IL, Vahmani P, Aalhus JL. Palatability of Beef from Cattle Fed Extruded Flaxseed before Hay or Mixed with Hay. MEAT AND MUSCLE BIOLOGY 2017. [DOI: 10.22175/mmb2017.04.0026] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
This study was undertaken to evaluate the eating quality of longissimus thoracis steaks and hamburgers (80/20 gluteus medius to perirenal fat) with enhanced profiles of potentially healthy fatty acids. The profile of health favorable fatty acids (n-3, vaccenic and rumenic) was improved in beef by feeding co-extruded flaxseed (flaxseed, peas, and alfalfa) and alfalfa-grass hay as a total mixed ration (TMR), and further enhanced by feeding co-extruded flaxseed before alfalfa-grass hay (Non-TMR). Compared to TMR, feeding steers the Non-TMR resulted in tougher steaks (P < 0.05) with lower beef flavor (P < 0.01) and greater off-flavor (P < 0.01) intensity to an extent that might be detectable by consumers. High levels of trans-monounsaturated fatty acids, mainly of vaccenic acid, were associated with a fishy off-flavor, although actual changes in flavor may relate to correlated combined effects of conjugated fatty acids, atypical dienoic acids and ɑ-linolenic acid. Diet had no significant effect on sensory attributes of hamburgers, but when panelists described off-flavors, they noted more ‘other’ off-flavors (P < 0.05) with fishy and stale/cardboard notes being more prominant in Non-TMR hamburgers. Overall, beef samples with threshold levels of vaccenic acid over 6.12% of total fatty acids resulting from feeding flaxseed products, while of potentially greater health benefit, may pose challenges in terms of eating quality. Areas worthy of further investigation to ensure acceptable eating quality might be the influence of ageing on antioxidant capacity in beef with enhanced fatty acid profiles, and the potential use of protective packaging to limit deterioration.
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Affiliation(s)
- N. Prieto
- Agriculture and Agri-Food Canada Lacombe Research and Development Centre
| | - M. E. R. Dugan
- Agriculture and Agri-Food Canada Lacombe Research and Development Centre
| | - I. L. Larsen
- Agriculture and Agri-Food Canada Lacombe Research and Development Centre
| | - P. Vahmani
- Agriculture and Agri-Food Canada Lacombe Research and Development Centre
| | - J. L. Aalhus
- Agriculture and Agri-Food Canada Lacombe Research and Development Centre
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17
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Pinto VRA, Freitas TBDO, Dantas MIDS, Della Lucia SM, Melo LF, Minim VPR, Bressan J. Influence of package and health-related claims on perception and sensory acceptability of snack bars. Food Res Int 2017; 101:103-113. [PMID: 28941673 DOI: 10.1016/j.foodres.2017.08.062] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 08/25/2017] [Accepted: 08/28/2017] [Indexed: 01/29/2023]
Abstract
Concerns for health can lead to healthier food choices, especially if the consumer is well informed. This study aimed to evaluate the importance of package and health-related claims on Brazilian consumers' acceptance of snack bars. In order to evaluate package attributes, in focus groups discussions, 19 consumers chose the most important factors that influence their purchase decisions. Next, 102 consumers evaluated six commercial brands of snack bars in a three-session acceptance test: the first with no information about the product, the second containing the product package and the third with information on health-related claims associated with consumption of the bar. In general, package attributes, price and flavor were the most important factors that influence the purchase of snack bars. Health claims positively influenced consumer acceptance, but information concerning the absence of gluten and lactose did not significantly alter sensory acceptance. The presence of omega-3s, sugars, preservatives, flavorings and colorings have the potential to improve acceptability, because they were able to raise the acceptance of the seed bar, removing it from the rejection region. Protein and nut bars are not well known to the general public and the lower mean acceptance of the seed and protein bars demonstrated the need for sensorial improvement.
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Affiliation(s)
- Vinícius Rodrigues Arruda Pinto
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Tamara Beatriz de Oliveira Freitas
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Maria Inês de Souza Dantas
- Departamento de Nutrição e Saúde (DNS), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Suzana Maria Della Lucia
- Departamento de Engenharia de Alimentos, Universidade Federal do Espírito Santo (UFES), Alto Universitário, s/n, CEP 29500-000 Alegre, ES, Brazil
| | - Laura Fernandes Melo
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Valéria Paula Rodrigues Minim
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Josefina Bressan
- Departamento de Nutrição e Saúde (DNS), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil.
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18
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Marino R, Della Malva A, Seccia A, Caroprese M, Sevi A, Albenzio M. Consumers' expectations and acceptability for low saturated fat 'salami': healthiness or taste? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3515-3521. [PMID: 28071795 DOI: 10.1002/jsfa.8205] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2016] [Revised: 09/16/2016] [Accepted: 01/04/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Nutritional properties of meat and meat products are becoming very important in purchasing behaviour, because consumers are even more concerned about healthiness. The present study aimed to examine the influence of health information on the expected and informed acceptability of salami. Traditional salami and two low saturated fat salami produced with partial or total substitution of pork backfat with extra virgin oil were evaluated. RESULTS Perceived acceptability was the lowest in salami with total animal fat substitution. In both low saturated fat salami, expected acceptability was significantly higher than perceived acceptability, while in traditional salami it was lower. Consumers completely assimilated their liking in the direction of expectations for salami with partial animal fat substitution, whereas incomplete assimilation was observed for salami with total animal fat substitution. The results also revealed that some sociodemographic characteristics discriminate consumer clusters from each other. CONCLUSION The present study highlights that nutritional information is not enough to satisfy consumers' expectations if the product is not sensorily acceptable. Findings about the relevance of information and consumers' segmentation could have important implications for policy makers and the meat product industry. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Rosaria Marino
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy
| | - Antonella Della Malva
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy
| | - Antonio Seccia
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy
| | - Mariangela Caroprese
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy
| | - Agostino Sevi
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy
| | - Marzia Albenzio
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy
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19
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Shan LC, Henchion M, De Brún A, Murrin C, Wall PG, Monahan FJ. Factors that predict consumer acceptance of enriched processed meats. Meat Sci 2017; 133:185-193. [PMID: 28711465 DOI: 10.1016/j.meatsci.2017.07.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2017] [Revised: 07/06/2017] [Accepted: 07/07/2017] [Indexed: 11/18/2022]
Abstract
The study aimed to understand predictors of consumers' purchase intention towards processed meat based functional foods (i.e. enriched processed meat). A cross-sectional survey was conducted with 486 processed meat consumers in spring 2016. Results showed that processed meats were perceived differently in healthiness, with sausage-type products perceived less healthy than cured meat products. Consumers were in general more uncertain than positive about enriched processed meat but differences existed in terms of the attitudes and purchase intention. Following regression analysis, consumers' purchase intention towards enriched processed meat was primarily driven by their attitudes towards the product concept. Perceived healthiness of existing products and eating frequency of processed meat were also positively associated with the purchase intention. Other factors such as general food choice motives, socio-demographic characteristics, consumer health and the consumption of functional foods and dietary supplements in general, were not significant predictors of the purchase intention for enriched processed meat.
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Affiliation(s)
- Liran C Shan
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Maeve Henchion
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Aoife De Brún
- School of Nursing, Midwifery & Health Systems, University College Dublin, Belfield, Dublin 4, Ireland
| | - Celine Murrin
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Patrick G Wall
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Frank J Monahan
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
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20
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Prieto N, Pawluczyk O, Dugan MER, Aalhus JL. A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products. APPLIED SPECTROSCOPY 2017; 71:1403-1426. [PMID: 28534672 DOI: 10.1177/0003702817709299] [Citation(s) in RCA: 105] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Consumer demand for quality and healthfulness has led to a higher need for quality assurance in meat production. This requirement has increased interest in near-infrared (NIR) spectroscopy due to the ability for rapid, environmentally friendly, and noninvasive prediction of meat quality or authentication of added-value meat products. This review includes the principles of NIR spectroscopy, pre-processing methods, and multivariate analyses used for quantitative and qualitative purposes in the meat sector. Recent advances in portable NIR spectrometers that enable new online applications in the meat industry are shown and their performance evaluated. Discrepancies between published studies and potential sources of variability are discussed, and further research is encouraged to face the challenges of using NIRS technology in commercial applications, so that its full potential can be achieved.
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Affiliation(s)
- Nuria Prieto
- 1 Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, AB, Canada
| | | | | | - Jennifer Lynn Aalhus
- 1 Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, AB, Canada
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21
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Genome wide association study and genomic prediction for fatty acid composition in Chinese Simmental beef cattle using high density SNP array. BMC Genomics 2017; 18:464. [PMID: 28615065 PMCID: PMC5471809 DOI: 10.1186/s12864-017-3847-7] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Accepted: 06/06/2017] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Fatty acid composition of muscle is an important trait contributing to meat quality. Recently, genome-wide association study (GWAS) has been extensively used to explore the molecular mechanism underlying important traits in cattle. In this study, we performed GWAS using high density SNP array to analyze the association between SNPs and fatty acids and evaluated the accuracy of genomic prediction for fatty acids in Chinese Simmental cattle. RESULTS Using the BayesB method, we identified 35 and 7 regions in Chinese Simmental cattle that displayed significant associations with individual fatty acids and fatty acid groups, respectively. We further obtained several candidate genes which may be involved in fatty acid biosynthesis including elongation of very long chain fatty acids protein 5 (ELOVL5), fatty acid synthase (FASN), caspase 2 (CASP2) and thyroglobulin (TG). Specifically, we obtained strong evidence of association signals for one SNP located at 51.3 Mb for FASN using Genome-wide Rapid Association Mixed Model and Regression-Genomic Control (GRAMMAR-GC) approaches. Also, region-based association test identified multiple SNPs within FASN and ELOVL5 for C14:0. In addition, our result revealed that the effectiveness of genomic prediction for fatty acid composition using BayesB was slightly superior over GBLUP in Chinese Simmental cattle. CONCLUSIONS We identified several significantly associated regions and loci which can be considered as potential candidate markers for genomics-assisted breeding programs. Using multiple methods, our results revealed that FASN and ELOVL5 are associated with fatty acids with strong evidence. Our finding also suggested that it is feasible to perform genomic selection for fatty acids in Chinese Simmental cattle.
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22
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Kallas Z, Martínez B, Panella-Riera N, Gil JM. The effect of sensory experience on expected preferences toward a masking strategy for boar-tainted frankfurter sausages. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.06.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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23
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How does consumer knowledge affect environmentally sustainable choices? Evidence from a cross-country latent class analysis of food labels. Appetite 2016; 106:78-91. [DOI: 10.1016/j.appet.2016.02.162] [Citation(s) in RCA: 123] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Revised: 02/24/2016] [Accepted: 02/27/2016] [Indexed: 11/30/2022]
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24
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Baba Y, Kallas Z, Costa-Font M, Gil JM, Realini CE. Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids. Meat Sci 2016; 111:9-17. [DOI: 10.1016/j.meatsci.2015.08.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2014] [Revised: 05/09/2015] [Accepted: 08/10/2015] [Indexed: 10/23/2022]
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25
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Vahmani P, Mapiye C, Prieto N, Rolland DC, McAllister TA, Aalhus JL, Dugan MER. The scope for manipulating the polyunsaturated fatty acid content of beef: a review. J Anim Sci Biotechnol 2015. [PMID: 26199725 PMCID: PMC4509462 DOI: 10.1186/s40104-015-0026-z] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Since 1950, links between intake of saturated fatty acids and heart disease have led to recommendations to limit consumption of saturated fatty acid-rich foods, including beef. Over this time, changes in food consumption patterns in several countries including Canada and the USA have not led to improvements in health. Instead, the incidence of obesity, type II diabetes and associated diseases have reached epidemic proportions owing in part to replacement of dietary fat with refined carbohydrates. Despite the content of saturated fatty acids in beef, it is also rich in heart healthy cis-monounsaturated fatty acids, and can be an important source of long-chain omega-3 (n-3) fatty acids in populations where little or no oily fish is consumed. Beef also contains polyunsaturated fatty acid biohydrogenation products, including vaccenic and rumenic acids, which have been shown to have anticarcinogenic and hypolipidemic properties in cell culture and animal models. Beef can be enriched with these beneficial fatty acids through manipulation of beef cattle diets, which is now more important than ever because of increasing public understanding of the relationships between diet and health. The present review examines recommendations for beef in human diets, the need to recognize the complex nature of beef fat, how cattle diets and management can alter the fatty acid composition of beef, and to what extent content claims are currently possible for beef fatty acids.
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Affiliation(s)
- Payam Vahmani
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, T4L 1 W1, Lacombe, AB Canada
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, P. Bag X1, Matieland, 7602 South Africa
| | - Nuria Prieto
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, T4L 1 W1, Lacombe, AB Canada ; Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Edmonton, AB T6G 2P5 Canada
| | - David C Rolland
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, T4L 1 W1, Lacombe, AB Canada
| | - Tim A McAllister
- Agriculture and Agri-Food Canada, Lethbridge Research Centre, 1st Avenue South 5403, PO Box 3000, T1J 4B1 Lethbridge, AB Canada
| | - Jennifer L Aalhus
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, T4L 1 W1, Lacombe, AB Canada
| | - Michael E R Dugan
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, T4L 1 W1, Lacombe, AB Canada
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26
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Benítez R, Núñez Y, Fernández A, Isabel B, Fernández AI, Rodríguez C, Barragán C, Martín-Palomino P, López-Bote C, Silió L, Óvilo C. Effects of dietary fat saturation on fatty acid composition and gene transcription in different tissues of Iberian pigs. Meat Sci 2014; 102:59-68. [PMID: 25549539 DOI: 10.1016/j.meatsci.2014.12.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2014] [Revised: 12/10/2014] [Accepted: 12/12/2014] [Indexed: 10/24/2022]
Abstract
The effect of two diets, respectively enriched with SFA (S) and PUFA (P), on FA tissue composition and gene expression was studied in fattened Iberian pigs. The FA composition of adipose, muscular and liver tissues was affected by dietary treatment. S group showed higher MUFA and MUFA/SFA ratio and lower PUFA and n-6/n-3 ratio than P group in all analyzed tissues. In muscle and liver the extracted lipids were separated into neutral lipids and polar lipid fractions which showed significantly different responses to the dietary treatment, especially in liver where no significant effect of diet was observed in NL fraction. The expression of six candidate genes related to lipogenesis and FA oxidation was analyzed by qPCR. In liver, stearoyl CoA desaturase (SCD), acetyl CoA carboxylase alpha (ACACA) and malic enzyme 1 (ME1) genes showed higher expression in S group. SCD, ACACA, ME1, and fatty acid synthase (FASN) gene expression levels showed a wide variation across the tested tissues, with much higher expression levels observed in adipose tissue than other tissues. Tissue FA profile and gene expression results support the deposition of dietary FA, the lipogenic effect of dietary saturated fat in liver and the employment of saturated dietary fat for endogenous synthesis of MUFA in all the analyzed tissues.
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Affiliation(s)
- R Benítez
- Departamento Mejora Genética Animal, INIA, Ctra. Coruña Km 7.5, 28040 Madrid, Spain.
| | - Y Núñez
- Departamento Mejora Genética Animal, INIA, Ctra. Coruña Km 7.5, 28040 Madrid, Spain.
| | - A Fernández
- Departamento Mejora Genética Animal, INIA, Ctra. Coruña Km 7.5, 28040 Madrid, Spain.
| | - B Isabel
- Departamento Producción Animal, Facultad de Veterinaria, UCM, 28040 Madrid, Spain.
| | - A I Fernández
- Departamento Mejora Genética Animal, INIA, Ctra. Coruña Km 7.5, 28040 Madrid, Spain.
| | - C Rodríguez
- Departamento Mejora Genética Animal, INIA, Ctra. Coruña Km 7.5, 28040 Madrid, Spain.
| | - C Barragán
- Departamento Mejora Genética Animal, INIA, Ctra. Coruña Km 7.5, 28040 Madrid, Spain.
| | - P Martín-Palomino
- Universidad Alfonso X El Sabio, Campus de Villanueva de la Cañada, Avda. de la Universidad 1, 28691 Villanueva de la Cañada, Madrid, Spain.
| | - C López-Bote
- Departamento Producción Animal, Facultad de Veterinaria, UCM, 28040 Madrid, Spain.
| | - L Silió
- Departamento Mejora Genética Animal, INIA, Ctra. Coruña Km 7.5, 28040 Madrid, Spain.
| | - C Óvilo
- Departamento Mejora Genética Animal, INIA, Ctra. Coruña Km 7.5, 28040 Madrid, Spain.
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27
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Pérez-Juan M, Realini CE, Barahona M, Sarriés MV, del Mar Campo M, Beriain MJ, Vitale M, Gil M, Albertí P. Effects of Enrichment with Polyunsaturated Fatty Acids (Omega-3 and Conjugated Linoleic Acid) on Consumer Liking of Beef Aged for 7 or 21 d Evaluated at Different Locations. J Food Sci 2014; 79:S2377-82. [DOI: 10.1111/1750-3841.12667] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2014] [Accepted: 08/24/2014] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Marta Barahona
- Dept. of Animal Production and Food Science; Univ. of Zaragoza; Miguel Servet 177 50013 Zaragoza Spain
| | | | - Maria del Mar Campo
- Dept. of Animal Production and Food Science; Univ. of Zaragoza; Miguel Servet 177 50013 Zaragoza Spain
| | - María José Beriain
- ETSIA; Univ. Pública de Navarra; Campus de Arrosadia 31600 Pamplona Spain
| | - Mauro Vitale
- IRTA-Monells; Finca Camps i Armet 17121 Monells Girona Spain
| | - Marta Gil
- IRTA-Monells; Finca Camps i Armet 17121 Monells Girona Spain
| | - Pere Albertí
- Unidad de Tecnología en Producción Animal; CITA Gobierno de Aragón; Avenida de Montañana 930 50059 Zaragoza Spain
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